Roast duck legs with red wine sauce

Roast duck legs with red wine sauce

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(67 ratings)

Prep: 10 mins Cook: 1 hr, 10 mins


Serves 4
It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal473
  • fat20g
  • saturates6g
  • carbs7g
  • sugars3g
  • fibre1g
  • protein48g
  • salt0.51g
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  • 4 duck legs



    Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

  • ½ tsp five spice powder
  • bunch of rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 fat garlic clove
  • half a bottle of red wine
  • 2 tbsp redcurrant or quince jelly



    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…


  1. Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Sprinkle with salt and five-spice powder. Roast for 1 hr.

  2. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. When the duck has been cooking for an hr remove from the oven and spoon off almost all the fat (save it for roast potatoes), then pour the wine mixture around it and return to the oven for 10-15 mins to finish cooking and reduce the sauce.

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Comments (87)

sh4ron65's picture

Cooked for dinner party, served with mustard mash and baby vegetables, very impressive look and taste, and reasonable price. Couldn't be easier to prepare, and instructions excellent. 5 stars all the way!

jessica29's picture

So easy to cook and tasted amazing! I reduced the wine too to make a stickier sauce and used more than the stated five spice which made the skin reallu crisoy! Delicious

jeremy1971's picture

Fabulous recipe, will definitely be doing this again. Very easy to do, didn't have redcurrants or quince jelly only cranberry sauce but still great

busby22's picture

What I love about this recipe is that when you serve it at a dinner party, people think you've put in an enormous amount of effort but the opposite is true. As someone who's really easily distracted, if you accidentally cook it a bit longer, it doesn't ruin it - well not so far.

rodtucker's picture

I have done this recipe using mulled wine instead of the red wine and ginger preserve instead of the jelly. Fabulous!

Also a variation using vodka and marmalade but not so successful due to an oven fire. Maybe a tad too much vodka?

Tonight I'm trying it with ginger preserve, sake and mirin.

kdimmer's picture

I served this with Delia's potatoes boulangere (lighter & more savoury than dauphinois) & a salad of wild rocket & watercress. A perfect foil to the sweet sauce.

kdimmer's picture

This really was fab. Cooked for dinner party on Sat & was a bit nervous -would it work? It was perfect. So tasty & I had loads of compliments. I was cooking for 9. I used 3/4 bottle of red wine & 2 340g jars of redcurrant. The duck was cooked for longer though, as I was running over but added the sauce 10 mins before serving & it was great. Duck was tender & sauce delicious.

sarahk's picture

I have never cooked duck before so thought this was an easy recipe to try. I cooked it for my husband after work on Valentines day. I followed the recipe to the letter but took some of the suggestions and reduced the wine slightly and added an extra tblsp of redcurrant jelly. However, I stuck to the suggested cooking times. The sauce was lovely but the meat was chewy (not tender at all). I read that others have had the same problem but no suggestions as to what to do to avoid this. Some suggest shorter cooking - does this make for a more tender meat? Sadly I will not be doing this again unless I have some idea what I did wrong. A pity because it has great potential (especially for someone short on time and basic culinary skills). Anyone reading this - if you have suggestions for a tender meat please share your ideas.

helennorth's picture

Lovely meal - I halved quantities to do as meal for 2 but kept garlic/rosemary and redcurrant jelly quantities as they were. We had with new potatoes, carrots, broccoli and french beans in a pepper butter. Yum!

rickwest020's picture

very nice and easy recipe. Do not have 5 spice powder in Holland so had to improvise just with black pepper. didn't have redcurrant jelly either so I used Cranberries, first cooked and then added to the red wine with a bay leaf. Served with Rissotto with patmezan cheese roast potatoes and cranberries. DEEELISHIOUS. Just layed the legs on one sprig of rosemary and one clove of garlic. served for Christmas lunch and going to do this week again. Don't use recipes that often but this I recomend

dhoohar's picture

Your comment is completely irrelevant to this recipe.

paramar's picture

I have made this twice now and the duck cooked beautifully each time. I used cranberry sauce instead of redcurrant as I don't like all the little pips in it.
I didn't like the taste of the wine in the sauce but that may be because I don't drink, and the sauce was very thin. Next time I will try using stock instead and thickening with a little cornflour.

jennieh30's picture

oh forgot to say i used a little less wine than the recipe (so perhaps i didn't follow to the letter, but almost) :)

jennieh30's picture

followed this recipe to the letter first time i did it and served with mini new potatoes roasted with rosemary, garlic and thyme.... it was really nice, though i like my duck pink and feel next time i will drop cooking time to around 50 mins then add the sauce (trial and error until i get it right after that).... also made a slight variation and did it with lamb roasted on a bed of leeks and butternut squash, just reduced the jus in a pan rather than in the oven, it was lovely!!

pearlhoque's picture

Delicious! Didn't have any five spice, so made some up from scratch (cinnamon, star anise, cloves, chilli pepper bashed up in pestle and mortar- no fennel though, so really four spice) and still lovely. Followed some of the earlier comments and put third of a bottle of wine in and added more cranberry sauce with blackberry jam (again, didn't have redcurrant jelly)- lots of sauce and v tasty. I cooked the duck for only 45 mins before adding the wine for 15 mins, and think that it worked well. Used duck legs and a duck breast/crown, went down v well for four of us.

caroljefferson's picture

yum, used cherries in armagnac instead of redcurrant jelly and wings instead of legs, jammy and tasty!!!!

dishymummy's picture

Super! The duck was cooked to perfection will delicious crispy skin however I left the sauce in slightly too long and most of it disappeared! I will watch it next time! I served with roasted butternut squash mash and roasted new potatoes - really yummy and will definitely make again soon.

thelegendjoe's picture

Very nice! Could do with more jelly than stated, the sauce wasn't that sticky for me

mssteel's picture

I used port and marmalade (major deviation from the recipe I know!) as that's what I had in the cupboard and it turned out delish. Might be a tad sweet for some but served with colcannon...this is an effortless winner!


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